Steamed Dumplings in Wonton Wrappers

SteamedDumplings copyUsing shop purchased wonton wrappers make this a surprisingly quick and easy recipe to make. The meat filling takes very little time to prepare, the most time consuming step is folding the wrappers up. Luckily this is also the  fun part (I think). Get the kids involved to help fold and then enjoy the dumpling feast together once steamed.

Steamed Dumplings in Wonton Wrappers
Prep Time
Cook Time
Total Time
Recipe type: Chicken & Pork
Serves: 40 dumplings
  • 400g lean pork or chicken (I used pork)
  • 1 shallot
  • 2 Tbsp oyster sauce
  • 2 Tbsp tamari or soy sauce
  • 2 cm ginger
  • 1 small red chilli
  • 1 clove garlic
  • Handful of fresh coriander (including stems)
  • 1 packet wonton wrappers (there were 40 in the packet I purchased - you can find these in the fridge section of the supermarket)
  • 80g tamari or soy sauce
  • 1 tsp sugar
  • 1 tsp white wine vinegar
  • 1 clove garlic
  • 2 tsp sweet chilli sauce
  1. Place shallots, coriander, chilli, garlic and ginger into Tmx bowl and chop speed 6, 5 seconds.
  2. Scrape down sides and add meat, tamari and oyster sauce to the bowl and mince speed 8, 15 seconds.
  3. Place a teaspoon of the mixture in the center of each Wonton wrapper. Wet the edges of the wrapper with water and then fold up by bringing the corners together and sealing (see picture!) Be careful not to overfill them or they become hard to fold.
  4. Once all dumplings are folded place them into varoma tray (lightly spray with oil first). Use both layers of the tray. We also used the steaming basket to fit the last few in but we placed them too close together and they stuck into a clump! So make sure you leave a little room in between.
  5. Fill the Tmx bowl with 1000ml water and set varoma into place. Cook varoma temperature, 20 minutes, speed 2.
  6. Once cooked place the steamer aside with lid on, empty the steaming water from the bowl and make the dipping sauce by combining all ingredients into the bowl and mixing 6 seconds, speed 6.



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